Cookies and Cream (oreo) Cake

For the sponge

Preheat the oven to 150C (fan assisted). Line the base and sides of a 5” cake tin with parchment paper.

Beat egg whites at high speed using an electric mixer or stand mixer. Gradually add in the sugar, one third at a time. Once all the sugar has been added, reduce to low-speed until soft peaks form.

Add egg yolks and whisk by hand until combined.

Sift half of the cake flour and salt into the batter and whisk in. Once incorporated, add the remaining dry ingredients and whisk until just combined.

Mix the milk and oil (warmed for 20 seconds) then pour into batter. Use a silicone spatula to combine. Fold slowly and gently. Always check the bottom of the bowl to ensure everything is mixed.

Add vanilla extract and fold gently.

Pour into cake tin from 20cm above the tin. Tap the cake tin on the counter several times. Use a chopstick to remove bubbles. Tap a few more times.

Bake for 40 minutes at 150C. Remove from oven and allow to cool fully

For the oreo cream

Using an electric mixer, whip the cream with powdered sugar until it reaches firm peaks. Add in the crushed oreos and fold until combined.

To assemble

Cut the sponge cake into 3 or 4 layers. Place the first layer on your cake board and cover with oreo cream. Optional but delicious is chopping up an oreo cookie and sprinkling it between the layers for some more texture and flavour. Repeat with all layers then cover the cake with a thin layer of cream and smooth out, this is the crumb coat. Place in the fridge for about 30 minutes.

Apply another layer of cream to entire outside of cake and smooth with cake scraper. Return to fridge for another 30 minutes.

Prepare your chocolate drip. Add chocolate chips and cream into a bowl and microwave for about 30 seconds. The mixture will be warm but the chocolate chips won’t have fully melted until you mix it together with a spatula for a while. Add the black food gel until desired colour is reached. The drip should be able to flow off the spatula but not too quickly.

Using a piping bag with a small hole cut at the end, apply the drip to the cake by applying slow and even pressure to the piping bag.

Finish by decorating with some cream swirls and oreo cookies